EFFECT OF SPRAY DRIED SOURDOUGH CONTAINING A MIXTURE OF LACTOBACILLUS SPECIES ON FLOUR QUALITY AND DOUGH RHEOLOGICAL PROPERTIES

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PEIGHAMBARDOUST S.H.; RAIESI KAHORY N.; EYVAZ ZADEH O.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2015 | Volume:24 | Issue:4 Page(s): 613-624

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Title

EFFECT OF SPRAY DRIED SOURDOUGH CONTAINING A MIXTURE OF LACTOBACILLUS SPECIES ON FLOUR QUALITY AND DOUGH RHEOLOGICAL PROPERTIES

Author(s)

PEIGHAMBARDOUST S.H. | RAIESI KAHORY N. | EYVAZ ZADEH O. | Issue Writer Certificate

Keywords

WHEAT FLOURQ2

DEHYDRATED SOURDOUGHQ2

LACTOBACILLUSQ1

SPRAY DRYINGQ1

RHEOLOGICAL PROPERTIESQ2

Abstract

Low quality and shorter shelf life of the bread in our country is a major issue leading to bread wastage. The aim of the present study was to spary dry sourdoughs containing three Lactobacili species and to investigate the effect of addition of different percentages of DEHYDRATED SOURDOUGHs to flour quality and RHEOLOGICAL PROPERTIES of dough. Fresh sourdough containing LACTOBACILLUS plantarum, corwatus and paralimentarius (isolated from sourdough of traditional breads) was first prepared followed by dehydrating through SPRAY DRYING. Finally, dried sourdough containing three LACTOBACILLUS species at concentrations of 3, 6, 9 and 15 % (w/w) were added to the flour. RHEOLOGICAL PROPERTIES were then investigated by Farinograph and Extensograph tests. Also, pH and titratable acidity of obtained flours were measured. In this research, a fully randomized block design followed by mean comparison using Duncan’s multiple range at probability level of a=95%. Results showed that addition of sourdough containing three kinds of starters decreased pH and increased titatable acidity. Regarding Farinograph results such water absorption and dough development time were increased with sourdough addition. However dough stability time was decreased. Ultimately in order to prepare molded bread containing dried sourdough which can retain its desirable RHEOLOGICAL PROPERTIES, WHEAT FLOUR containing 15% of L.corwatus is recommended.

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APA: Copy

PEIGHAMBARDOUST, S.H., RAIESI KAHORY, N., & EYVAZ ZADEH, O.. (2015). EFFECT OF SPRAY DRIED SOURDOUGH CONTAINING A MIXTURE OF LACTOBACILLUS SPECIES ON FLOUR QUALITY AND DOUGH RHEOLOGICAL PROPERTIES. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(4), 613-624. SID. https://sid.ir/paper/148561/en

Vancouver: Copy

PEIGHAMBARDOUST S.H., RAIESI KAHORY N., EYVAZ ZADEH O.. EFFECT OF SPRAY DRIED SOURDOUGH CONTAINING A MIXTURE OF LACTOBACILLUS SPECIES ON FLOUR QUALITY AND DOUGH RHEOLOGICAL PROPERTIES. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2015;24(4):613-624. Available from: https://sid.ir/paper/148561/en

IEEE: Copy

S.H. PEIGHAMBARDOUST, N. RAIESI KAHORY, and O. EYVAZ ZADEH, “EFFECT OF SPRAY DRIED SOURDOUGH CONTAINING A MIXTURE OF LACTOBACILLUS SPECIES ON FLOUR QUALITY AND DOUGH RHEOLOGICAL PROPERTIES,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 4, pp. 613–624, 2015, [Online]. Available: https://sid.ir/paper/148561/en

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